Amazing Hazel’s Zesty Bloody Mary Baked BBQ Chicken
Zesty Bloody Mary BBQ Sauce:
• 1 TB Olive Oil
• ¼ cup Onion (minced)
• 2 cloves Garlic (minced)
• 1 cup AMAZING HAZEL’S BLOODY MARY MIX (shaken well)
• 1 TB Yellow Mustard
• 1 TB Hot Sauce (Amazing Hazel's Habanero Smoke)
• 1 TB Molasses
• 1 tsp Liquid Smoke
• 1 tsp Lemon Juice Concentrate
• ¼ cup Dark Brown Sugar
• 1 tsp each: Chili Powder, Cumin, Garlic Powder, Onion Powder, Kosher Salt, Black Pepper, Oregano
In a medium sauce pan, combine olive oil, onion, and garlic. Sautee on med/low heat until onions and garlic have softened. Add remaining ingredients and increase heat to med/high heat. Stirring constantly, bring to a quick boil, then reduce to simmer. Continue to simmer until sauce has reduced and slightly thickened. Remove from heat, and allow to cool to room temperature. (Note: If a smoother texture is desired, simply use food processor to achieve desired results, once mixture has cooled.) Use immediately, or store (covered) in refrigerator.
Chicken (as pictured):
• 12 Chicken Legs
• Onion Powder, Garlic Powder, Pepper
• 1 TB Baking Powder
• ½ tsp Kosher salt
Remove chicken from package, drying each piece thoroughly with paper towels, and place chicken pieces into a very large bowl. Generously season all sides with garlic powder, onion powder, and pepper. In a small bowl, combine baking powder and salt. LIGHTLY sprinkle both sides with baking powder mixture. (Note: Be assured this small amount of baking powder/salt is adequate for this amount of chicken. If you are cooking less, simply use less of the mixture. It’s not meant to “batter” the chicken. This process simply creates the perfect crispiness to the chicken.) Tip: Use gloves, as this will facilitate even coating of the chicken. Place chicken pieces on baking rack and rimmed pan. (I used a rack that was placed inside a foil-lined half-sheet sized aluminum baking sheet. A broiler pan will work, as well. However, all 12 legs will not fit while allowing the proper amount of air to circulate.) Place prepared chicken into a pre-heated 250 degree oven. Allow to cook at this low temperature for 30 minutes. (This will enable the meat to begin cooking prior to the skin browning.) After 30 minutes, increase temperature to 425, leaving the pan in during this process. When 425 is reached, remove pan, baste with sauce, and place back into the oven. Remove and baste every 10 minutes until an internal temperature of 165 is reached (approximately 20-30 minutes total, depending on size of pieces). Upon final removal from oven, allow to rest and cool, slightly. Your chicken will be crispy and super juicy. If you prefer a “saucier” BBQ chicken, simply double the sauce recipe and pour over the cooked chicken.
Side Note: I had intended to present Chicken Wings for this week’s recipe; however, as they are more than twice the price of legs, I opted for the more frugal choice. It was, indeed, a fine choice. You will eat more than you should…trust me on this! Enjoy!